Paprika Chicken and Potatoes

A perfectly seasoned one-pan dinner bursting with comforting spices, crispy textures, and juicy chicken—minimal effort, maximum flavor.

Ingredients

Main Ingredients:

• 4 chicken thighs (bone-in, skin-on for best crispiness)

• 500g baby potatoes, halved (or quartered if large)

• 2 tbsp olive oil

️ Spice Mix:

• 1 tsp smoked paprika (adds a deep, smoky flavor)

• 1 tsp sweet paprika (for color and sweetness)

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp dried thyme

• ½ tsp dried oregano

• Salt & black pepper, to taste

For Garnish:

• Fresh parsley, finely chopped

⏲️ Cooking Times

• Prep Time: 10 minutes

• Cooking Time: 45 minutes

• Total Time: 55 minutes

• Servings: 4

• Calories: ~480 kcal per serving

Instructions

1. Preheat Your Oven

Preheat to 200°C (400°F). Use a fan setting if your oven has it, for crispier results.

2. Prepare the Spice Mix

In a bowl, combine:

• 1 tsp smoked paprika

• 1 tsp sweet paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp dried thyme

• ½ tsp dried oregano

• Salt & pepper (about ½ tsp each, adjust to taste)

Mix well to create a balanced dry rub.

3. Season the Chicken

• Pat the chicken thighs dry with paper towels (this helps the skin crisp up).

• Rub the thighs with 1 tbsp olive oil.

• Sprinkle half the spice mix evenly over the chicken, rubbing it into the skin and under it if possible.

4. Season the Potatoes

• Place halved baby potatoes in a separate bowl.

• Drizzle with 1 tbsp olive oil and toss.

• Add the remaining half of the spice mix.

• Toss again until potatoes are evenly coated.

5. Arrange in Pan

• On a large baking tray (or sheet pan), place the chicken thighs skin-side up on one side.

• Spread the seasoned potatoes around them in a single layer, cut-side down if possible for crisping.

Pro Tip: For extra crisp skin, avoid crowding the tray—use two trays if needed.

6. Roast to Perfection

• Bake for 40–45 minutes, or until:

  • Chicken reaches internal temperature of 75°C (165°F)

  • Skin is golden and crispy

  • Potatoes are tender and golden on the cut sides

Halfway through (around 20 min), flip the potatoes for even browning.

7. Garnish & Serve

• Once out of the oven, rest chicken for 5 minutes.

• Garnish everything with chopped fresh parsley.

• Serve hot with optional lemon wedges or a dollop of sour cream.

️ Serving Suggestions

• Side Salad: A crisp green salad with vinaigrette.

• Dipping Sauce: Garlic aioli or lemon yogurt dip.

• Bread: Warm crusty bread to soak up juices.

Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days.

• Reheat: Bake at 180°C (350°F) for 10–15 minutes or microwave in bursts.

• Freezing: Freeze cooked chicken and potatoes separately for best results. Thaw overnight before reheating.

Tips & Variations

• Boneless thighs or breasts can be used but adjust cooking time (~25–30 mins).

• Add chopped carrots or bell peppers for extra veggies.

• Sprinkle a little Parmesan or chili flakes over potatoes before serving.

• Try lemon zest or juice over finished dish for brightness.

A cozy, cheesy, Mediterranean-inspired casserole packed with sun-dried flavors, gooey cheese, and a fluffy “bubble up” biscuit base. Ideal for family dinners, potlucks, or when you want pizza with a twist!

Total Time

• Prep Time: 15 minutes

• Bake Time: 30–35 minutes

• Total: 45–50 minutes

Ingredients

Base

• 1 can (16 oz) refrigerated biscuit dough, quartered

• 1 tbsp olive oil

Sauce & Seasoning

• 1 cup marinara or pizza sauce (preferably low-sugar, Mediterranean-style)

• 1 tsp dried oregano

• ½ tsp garlic powder

• ½ tsp crushed red pepper flakes (optional)

• Salt & black pepper, to taste

Toppings

• ½ cup sliced black or Kalamata olives

• ½ cup cherry tomatoes, halved

• ½ cup roasted red peppers, chopped

• ½ red onion, thinly sliced

• ½ cup artichoke hearts, chopped (optional)

Cheese

• 1 cup shredded mozzarella cheese (low-moisture recommended)

• ¼ cup crumbled feta cheese

Garnish (Optional)

• Fresh basil or parsley, chopped

Instructions

1. Preheat the Oven

• Preheat to 375°F (190°C).

• Lightly grease a 9×13-inch baking dish or similar casserole pan.

2. Prep the Biscuit Base

• Cut biscuits into quarters. Place in a large bowl.

• Drizzle with olive oil.

3. Mix with Sauce

• Add marinara sauce, oregano, garlic powder, red pepper flakes, salt, and pepper to the bowl.

• Gently toss to coat all biscuit pieces evenly.

4. Assemble the Bake

• Transfer biscuit mixture into the prepared baking dish.

• Spread it evenly (don’t compress it).

• Scatter olives, tomatoes, red peppers, onions, and artichokes evenly over the surface.

5. Add Cheese

• Top with shredded mozzarella and crumbled feta.

6. Bake

• Bake uncovered for 30–35 minutes until:

  • Biscuits are puffed and golden

  • Cheese is bubbly

• Optional: If browning too quickly, loosely cover with foil in the last 10 minutes.

7. Rest & Serve

• Let rest 5 minutes before serving.

• Garnish with chopped fresh basil or parsley.

Tips for Success

Dough

• Avoid sweet biscuit doughs. Buttermilk or plain works best.

• For chewier texture: use pizza dough, cut into 1.5-inch pieces.

Vegetables

• Drain and pat dry roasted red peppers, olives, and artichokes to prevent sogginess.

Cheese

• Blend low-moisture mozzarella for stretch + feta for flavor.

• Want extra creaminess? Add a few dollops of ricotta or sprinkle goat cheese on top before serving.

Cooking

• If the center is underdone, gently stir halfway through baking.

• Avoid overpacking the dough — leave space for the “bubble up” effect.

Variations

Add Protein

• Toss in cooked chicken, ground turkey, or lean beef.

• For Mediterranean flair: use grilled chicken tossed in lemon, oregano, and garlic.

Vegetarian Gourmet

• Add sautéed mushrooms, grilled zucchini, or baby spinach.

• Try chickpeas or crumbled falafel for extra plant-based protein.

Make It Spicy

• Add pepperoncini slices, Aleppo pepper, or a drizzle of harissa.

Extra Herb Flavor

• Swirl in basil pesto, or sprinkle with fresh oregano and thyme after baking.

Gluten-Free / Low-Carb

• Use gluten-free biscuit dough or cauliflower gnocchi.

• Try low-carb dough balls for a keto-friendly version.

Serving Suggestions

Pair with:

• Simple side salad (cucumber, red onion, lemon vinaigrette)

• Toasted pita or garlic breadsticks

• Roasted eggplant dip or tzatziki on the side

❄️ Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days.

• Reheat: Use oven or toaster oven at 350°F for 10–15 minutes for best texture. Avoid microwave (it softens the crust).

• Freezing:

  • Freeze after baking. Let cool, slice, wrap tightly, and store for up to 2 months.

  • Reheat straight from frozen at 375°F for 20–25 minutes.

Nutritional Info (Per Serving — Approx. 6 Servings)

• Calories: ~320 kcal

• Protein: ~12g

• Carbs: ~34g

• Fat: ~16g

• Fiber: ~3g

• Sugar: ~5g

• Sodium: ~600mg

• Calcium: ~200mg

Tip: Lower sodium by using no-salt-added sauce and rinsing brined vegetables.

❓ FAQ

Q: What does “bubble up” mean?

A: As it bakes, the biscuit dough puffs and rises, creating bubbly layers filled with sauce and cheese — like pizza meets pull-apart bread.

Q: Can I make it ahead?

A: Yes — assemble up to 8 hours ahead, refrigerate, then let sit at room temperature 15–20 minutes before baking.

Q: What can I substitute for biscuit dough?

A: Use:

• Cubed pizza dough

• Puff pastry (for flakier texture)

• Cauliflower gnocchi or low-carb dough for GF/keto versions

✅ Conclusion

This Mediterranean Bubble Up Pizza Bake is more than a comfort food—it’s a flavor-packed, feel-good family meal that turns everyday ingredients into something fun and irresistible. Whether you’re feeding picky eaters, hosting friends, or just want something new, this cheesy, veggie-loaded bake is always a win.

A cozy classic reimagined with fresh veggies and rich homemade Alfredo sauce!
Perfect for weeknight dinners or indulgent weekend cravings.

Recipe Summary

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

• Servings: 4

• Calories: ~600 per serving

Ingredients

For the Pasta & Broccoli:

• 300g (10 oz) fettuccine pasta

• Water for boiling

• 1 tsp salt

• 2 cups fresh broccoli florets

For the Chicken:

• 2 medium chicken breasts, sliced into thin strips

• 1 tbsp olive oil

• Salt and black pepper, to taste

For the Alfredo Sauce:

• 2 tbsp unsalted butter

• 3 cloves garlic, minced

• 1 ½ cups heavy cream

• ¾ cup Parmesan cheese, freshly grated

• Salt & black pepper, to taste

Optional Garnishes:

• 2 tbsp fresh parsley, finely chopped

• Extra Parmesan for serving

‍ Instructions

1. Boil the Pasta & Broccoli

• Bring a large pot of salted water to a boil.

• Add the fettuccine pasta and cook according to package instructions until al dente (usually 10–12 minutes).

• In the last 2–3 minutes of pasta cooking, add the broccoli florets to the boiling water to blanch until bright green and tender-crisp.

• Drain the pasta and broccoli together. Set aside.

2. Sauté the Chicken

• In a large skillet, heat 1 tbsp olive oil over medium-high heat.

• Add the chicken strips, season with salt and pepper, and cook for 6–8 minutes until golden brown and cooked through.

• Remove chicken from the pan and set aside on a plate.

3. Make the Alfredo Sauce

• In the same skillet, reduce heat to medium.

• Add 2 tbsp butter and let it melt.

• Sauté the minced garlic for about 30 seconds until fragrant (don’t let it brown).

• Pour in the heavy cream and stir, scraping any browned bits off the bottom of the pan.

• Let the cream heat gently for 2–3 minutes, then gradually stir in the Parmesan cheese.

• Keep stirring until the cheese melts and the sauce is smooth and creamy.

• Season with salt and pepper to taste.

4. Combine Everything

• Add the cooked fettuccine and broccoli to the Alfredo sauce.

• Toss gently until evenly coated.

• Return the chicken to the skillet and stir through to warm.

5. Garnish & Serve

• Serve hot, garnished with chopped fresh parsley and an extra sprinkle of Parmesan if desired.

• Enjoy with a side of garlic bread or a simple green salad.

Notes & Variations

• Lighter Version:
  Swap in whole wheat pasta, low-fat cream, or try zucchini noodles (zoodles) for a low-carb take.

• Add-Ins:
  Try sautéed mushrooms, baby spinach, or sun-dried tomatoes for a flavor twist.

• Cheese Swap:
  You can mix in Romano or Asiago cheese with the Parmesan for deeper flavor.

• Make Ahead Tip:
  Cook the chicken and blanch the broccoli a day ahead. Store separately and assemble fresh with the pasta and sauce.

• Storage:
  Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat with a splash of milk or cream to loosen the sauce.

️ Serving Suggestions

• Pair with a crisp Caesar salad, garlic knots, or roasted vegetables.

• For drinks, consider a light Chardonnay or a sparkling lemon water.

Coated in a cheesy, golden crust and fried to perfection, these chicken strips are a guaranteed crowd-pleaser. Irresistibly crunchy on the outside, juicy inside, and perfect for dipping—kids and adults love them alike!

Ingredients

• 1 lb (450 g) chicken breasts, cut into strips

• 1 cup all-purpose flour

• 2 large eggs

• ¼ cup milk

• 1 cup panko breadcrumbs

• ½ cup grated Parmesan cheese

• 1 tsp garlic powder

• ½ tsp paprika

• ½ tsp black pepper

• ½ tsp salt

• Vegetable oil, for frying

• Fresh chopped chives (optional, for garnish)

‍ Instructions

1. Set Up the Breading Station

• Dish 1: Add the flour.

• Dish 2: Whisk together eggs and milk.

• Dish 3: Mix panko, Parmesan, garlic powder, paprika, salt, and pepper.

2. Coat the Chicken Strips

• Dredge each strip in flour, shaking off excess.

• Dip into the egg mixture, fully coating.

• Press into the breadcrumb-Parmesan mixture to coat thoroughly.

3. Fry Until Golden

• Heat 1 inch of vegetable oil in a skillet over medium-high heat (350°F / 175°C).

• Fry chicken strips 3–4 minutes per side until crispy and golden brown.

• Internal temp should be 165°F / 74°C.

• Drain on paper towels.

4. Serve & Garnish

• Garnish with fresh chives if desired.

• Serve hot with your favorite dipping sauces:

  • Ranch

  • Honey Mustard

  • BBQ

  • Spicy Mayo

  • Garlic Aioli

Perfect Pairings

Healthier Variations

• Baked Version:

  • Preheat oven to 400°F (200°C)

  • Bake on parchment-lined tray for 20–25 mins, flip halfway.

• Air Fryer Version:

  • Spray lightly with oil

  • Air fry at 375°F (190°C) for 12–15 minutes

️ Optional Flavor Boosts

• Add ½ tsp cayenne or chili flakes to the breadcrumb mix for a spicy twist

• Swap Parmesan for cheddar or pecorino for a bold cheesy flavor

• Stir Italian seasoning into the coating for a herby kick

If you’ve ever dreamt of replicating that crunchy, golden, KFC-style fried chicken at home, buckle up. As a chef who lives for recreating iconic comfort foods, this recipe was both a challenge and a triumph. I tested it countless times to hit that perfect crisp, that juicy bite, and of course, the unmistakable blend of 11 herbs and spices.

Why I Love Making KFC Style Crispy Chicken at Home
There’s something special about taking a fast-food favorite and turning it into a homemade masterpiece. Cooking it myself gives me total control over flavor, crispiness, and quality. Plus, the aroma that fills the kitchen while it’s frying? Absolutely unbeatable.

Homemade flavor without artificial additives
Customizable spice levels for all palates
Perfect for family dinners or crowd-pleasing parties
More affordable than takeout with premium taste
Guilt-free because you know exactly what’s in it
Step by Step Guide to Making KFC Original Secret Crispy Chicken
Ingredients
1 whole chicken, cut into pieces
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon mustard powder
1 teaspoon celery salt
Vegetable oil, for frying
Step-by-Step Instructions
Step 1: In a medium bowl, whisk together all the dry ingredients flour, salt, pepper, paprika, garlic powder, onion powder, oregano, basil, thyme, mustard powder, and celery salt.Step 2: Heat your vegetable oil in a deep fryer or large pot. You want it to reach 350°F (175°C). A thermometer here is your best friend.

Step 3: Take each chicken piece and coat it generously in the flour-spice mixture. Shake off any excess but ensure it’s fully covered. For an extra crunch, you can double dip just coat once, let it rest, then coat again.Step 4: Gently place the chicken into the hot oil, a few pieces at a time to avoid overcrowding. Let them fry for 15 to 20 minutes, flipping once halfway, until they’re golden brown and cooked through.

Step 5: Transfer the chicken to a wire rack over paper towels to drain excess oil. Resist the urge to place them directly on paper towels that can trap steam and soften the crust.Step 6: Serve piping hot. I always sprinkle a tiny pinch of salt over them while they’re still hot it brings out all the spice notes.

Crispy golden KFC-style fried chicken on a wire rack
Crispy, golden fried chicken made with the secret blend of 11 spices
Chef’s Notes and Troubleshooting Tips
Too much oil splatter? Pat your chicken dry before flouring it. Moisture causes violent bubbling.
Chicken not crispy enough? Make sure your oil stays hot. A temperature drop equals soggy crust.
Uneven cooking? Use uniform chicken sizes. Thin wings cook much faster than thick thighs.
As a chef, patience is key here. I had to practice the fry timing, balance the seasoning, and get that skin-to-meat ratio just right. But trust me when it’s right, it’s unforgettable.

How to Make Your Fried Chicken Stand Out
Want to elevate your homemade KFC-style chicken even further? Here’s how I take mine from good to next-level:

Ezoic
Add a splash of buttermilk to your flour mix for tender meat.
Marinate your chicken in seasoned brine for 6-8 hours before frying.
Include a pinch of white pepper and MSG if you’re going for authenticity.
Sprinkle a little cayenne if you want a spicy kick.
@CrispyChefLife: “Double coat it, double love it. That crunch isn’t just sound it’s soul. #friedchickenfridays ?”

Common Questions About KFC Original Secret Crispy Chicken
Can I use boneless chicken?
Absolutely! Boneless thighs or tenders cook faster and are easier to eat. Just adjust the frying time to 8-10 minutes.

What’s the best oil for frying?
Use oils with high smoke points like vegetable, peanut, or canola. Avoid olive oil or anything with a strong flavor.

How do I keep it crispy for later?
Use a warming tray or keep them in the oven at 200°F (95°C) on a wire rack. Never cover with foil it steams and ruins the crunch.

Ezoic
Can I bake instead of frying?
You can, but the texture will differ. For best results, use an air fryer or spray a wire rack with oil and bake at high heat.

Perfect Pairings for KFC-Style Fried Chicken
Coleslaw – A creamy, tangy crunch that complements the savory chicken.
Buttery biscuits – Ideal for sandwiching or sopping up juices.
Mac and cheese – That soft, cheesy comfort balances the crispy protein.
Pickles – The acidic bite lifts the richness perfectly.
@SouthernBites: “Homemade crispy chicken and buttery biscuits? That’s the kind of combo that stops time. #soulfood #chefapproved”

My Personal Challenges and Tips
The biggest hurdle? Nailing that crispy golden coat without overcooking the meat. In the beginning, I didn’t have a thermometer and often ended up with burned outsides and raw insides. Don’t make that mistake get a kitchen thermometer. It changed everything for me.

Also, seasoning balance was a journey. Too much oregano overwhelmed everything. Too little paprika? No color. It took me a few tries to dial it in, and now it’s just chef’s kiss.

Ezoic
Lessons Learned from Frying Chicken Like a Pro
Finding the Right Flour Blend
When I first started working on this KFC-style crispy chicken recipe, I underestimated the power of the flour mix. I thought flour was flour until I learned that even the texture of the flour can change the crisp factor. All-purpose flour works wonders, but if you mix in a tablespoon or two of cornstarch? Boom. That’s where the restaurant-style crunch comes in. After testing five different batches, the version with a 4:1 flour-to-cornstarch ratio gave me that perfect flake-and-crackle crust.

Don’t be afraid to experiment here. Some chefs even add a bit of rice flour for a lighter bite. For me, the sweet spot was sticking to all-purpose and adjusting with small add-ins like baking powder or a bit of buttermilk in the flour mix. That gave the chicken an almost tempura-style puff without losing that classic southern density.

Spice Balancing: It’s More Than Just Heat
Getting the seasoning right was my Everest. I wasn’t aiming for fiery heat I was chasing deep flavor with complexity. I quickly learned that the ratio between earthy herbs like thyme and oregano versus the bolder spices like paprika and mustard powder really mattered.

Ezoic
At one point, I was heavy-handed with celery salt bad move. It overwhelmed the whole profile and left a bitter aftertaste. My advice? Measure meticulously. A digital scale will take your spice blend from “pretty good” to “chef-quality.” After about ten test rounds, I found that using equal ratios of the 11 spices gave me that iconic KFC-style flavor harmony.

Pro tip? Let your flour mix sit for 10 minutes after adding spices. It helps blend the flavors better before coating the chicken.

Frying Technique Took Me Time
Getting the oil temperature just right was, honestly, the most frustrating part of this journey. The golden rule of frying is to keep the oil at 350°F (175°C) but it fluctuates constantly. If it drops too low, your chicken turns greasy and soggy. If it climbs too high, the outside burns before the inside cooks.

Ezoic
I started using a clip-on thermometer, and it changed everything. I also learned that crowding the pan causes a sudden dip in temperature. Now, I only fry 3-4 pieces at a time max, giving them enough space to bubble freely. I also use a heavy-bottomed cast-iron pot because it retains heat better than thin aluminum ones.

And here’s a game-changer I discovered from a fellow chef on Twitter:

@ChefFryMaster: “Rest your chicken for 10 mins after coating. It locks the flour in place so it crisps, not falls off. #FryingSecrets ?”

Resting and Draining: Small Steps, Big Results
After frying, many beginners make the mistake of piling the chicken onto a paper towel. I did that too until I noticed the bottom always turned soggy. Now, I place my chicken on a wire rack over a baking sheet. This allows the steam to escape and keeps the crust intact. Plus, if you’re cooking for a crowd, you can pop the whole tray into a 200°F oven to keep the pieces hot and crispy while you finish the rest.

Ezoic
Also, let your fried chicken rest for 5 minutes before biting into it. The juices settle, the crust tightens, and that first bite becomes magic.

Why This Recipe Is Worth Mastering
This isn’t just any fried chicken recipe it’s a flavor journey. Each bite of this KFC-style crispy chicken delivers crunch, warmth, and that nostalgic fast-food essence but better, because you made it. From flour mix ratios to oil temp control and spice balancing, every step teaches you a new skill in the kitchen. And the best part? You get to eat your delicious experiments.

If you’re a home chef looking to push your limits, this recipe will test your timing, sensory cues, and patience. But the reward? Oh, it’s so worth it.

Ezoic
Creative Ways to Customize Your Chicken
Sweet and spicy twist: Drizzle honey mixed with hot sauce after frying.
Asian fusion: Add five-spice powder and serve with hoisin dipping sauce.
Southern heat: Toss fried chicken in a cayenne-infused oil blend for Nashville-style hot chicken.
Herb crust: Blend in rosemary, sage, or tarragon for a gourmet herb crust.
Calories and Nutrition
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Calories: Approximately 300 per serving (depending on piece size and oil absorption)

Time Required:

• Prep Time: 20 minutes

• Cook Time: 25–30 minutes

• Cooling Time: 5 minutes

• Total Time: ~50 minutes

Ingredients

For the Filling:

• 1 tablespoon butter or oil (for greasing/sautéing)

• 1 onion, finely chopped

• 1 teaspoon dried basil

• 300g minced meat (beef, chicken, or pork – your choice)

• Salt and black pepper, to taste

• 100g cheese, grated (mozzarella, cheddar, or a blend)

• 1 bunch of fresh parsley, finely chopped

For the Pastry:

• 1 sheet puff pastry, thawed if frozen

• 1 egg, beaten (for egg wash)

• Optional: sesame seeds or nigella seeds for topping

Instructions

Step 1: Prepare the Filling

1. Heat butter in a skillet over medium heat.

2. Add chopped onion and sauté for 3–4 minutes until soft and translucent.

3. Add minced meat and cook until browned and fully cooked, breaking it apart with a spoon—about 8–10 minutes.

4. Season with salt, pepper, and dried basil. Stir to combine.

5. Turn off the heat and mix in the chopped parsley.

6. Allow the mixture to cool slightly, then fold in the grated cheese.

Tip: You can prepare the filling in advance and refrigerate it for up to 24 hours.

Step 2: Assemble the Pastries

1. Preheat oven to 200°C (390°F). Line a baking tray with parchment paper.

2. On a lightly floured surface, roll out your puff pastry sheet (if needed) and cut into rectangles or squares, depending on your preferred size.

3. Place 1–2 tablespoons of filling in the center of each piece.

4. Fold over the pastry to form a triangle or rectangle (like a hand pie or turnover). Press the edges with a fork to seal tightly.

5. Arrange pastries on the baking tray. Brush the tops with beaten egg.

6. Optionally, sprinkle with sesame or nigella seeds for extra texture and flavor.

Step 3: Bake

1. Bake in the preheated oven for 20–25 minutes or until the pastry is golden brown and puffed.

2. Let cool for about 5 minutes before serving.

Serving Suggestions

• Serve warm with yogurt dip, garlic sauce, or chili ketchup.

• Pair with a fresh green salad or roasted vegetables for a full meal.

• These also taste great at room temperature—perfect for lunchboxes or picnic baskets.

Variations

• Add spice: Mix in chili flakes, paprika, or ground cumin for a spicier twist.

• Vegetable boost: Add finely chopped mushrooms, bell peppers, or spinach to the filling.

• Cheese lovers: Mix cheeses like feta, gouda, or even blue cheese for a stronger flavor.

❄️ Storage & Reheating

• Fridge: Store in an airtight container for up to 3 days.

• Freezer: Freeze before baking for up to 1 month. Bake straight from frozen at 200°C for 25–30 minutes.

• Reheat: Use oven or air fryer for crispiness; avoid microwave if possible to keep the pastry flaky.

A Note on Origin

These savory meat-filled puff pastries resemble dishes found in Turkish, Middle Eastern, and Balkan cuisines—similar to börek or sambousek—bringing rich, comforting flavors in a buttery crust.

❤️ Enjoy!

Golden, flaky, cheesy, and full of herby meat filling—these savory puff pastries are pure comfort in every bite. Ideal for gatherings, family dinners, or your next snack craving.

Cheeseburger Casserole Recipe ️
Looking for a meal that combines the irresistible comfort of a cheeseburger with the hearty goodness of a casserole? This Cheeseburger Casserole is a delicious, easy-to-make dish that’s perfect for family dinners, potlucks, or any occasion when you want to serve something filling and satisfying! With a layer of savory ground beef, melty cheese, and creamy pasta, this dish is sure to please even the pickiest eaters. Let’s dive in and get cooking!

Ingredients:
To make this cheesy, mouth-watering casserole, you’ll need a few simple ingredients. They come together to create the rich, hearty flavors that will make your taste buds dance!

For the Ground Beef Layer :
1 pound ground beef (you can use lean or regular beef, depending on your preference)

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon black pepper ️

1/2 cup ketchup

1/2 cup mustard

1 tablespoon Worcestershire sauce

1/2 cup pickles (optional, chopped)

1/2 cup shredded cheddar cheese (for sprinkling on top of the beef layer)

For the Casserole Base ️:
4 cups cooked pasta (elbow macaroni, penne, or any favorite pasta works great)

2 cups shredded mozzarella cheese

1 1/2 cups sour cream

1 1/2 cups mayonnaise

1/4 cup milk (adjust for desired creaminess)

For the Topping :
1 1/2 cups shredded cheddar cheese (to make the casserole gooey and cheesy)

1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions:
Step 1: Preheat the Oven
Before you begin, set your oven to 375°F (190°C). Preheating the oven ensures that your casserole will bake evenly and come out perfectly golden and bubbling!

Step 2: Cook the Ground Beef
Start by heating a little bit of oil in a large skillet over medium heat. Add your ground beef and cook it until it’s browned and cooked through. Break the beef apart with a wooden spoon as it cooks to ensure it’s evenly browned. Once the beef is cooked, remove any excess fat by draining it.

Now, add the chopped onion and minced garlic to the skillet. Cook them for 3-4 minutes, stirring occasionally, until the onions become soft and translucent. This step will fill your kitchen with the most amazing aroma!

Next, season your beef mixture with oregano, basil, salt, and black pepper. Stir these spices in, making sure every bite of beef is full of flavor. If you’re a fan of pickles, now’s the time to add them! Stir in the chopped pickles (if you’re using them), which will give the casserole a tangy kick.

Once the seasoning is mixed in, pour in the ketchup, mustard, and Worcestershire sauce. Stir everything together until it’s well combined. Let the mixture cook for another 3-4 minutes, allowing all the flavors to blend and infuse into the beef. This will give your casserole that irresistible cheeseburger flavor.

Remove the skillet from the heat and set it aside. Your ground beef layer is ready!

Step 3: Cook the Pasta
While your beef is cooking, bring a large pot of salted water to a boil. Add your favorite pasta (I recommend elbow macaroni for the classic casserole look, but feel free to use whatever pasta you love!) . Cook it according to the package instructions, then drain the pasta and set it aside.

Pasta is the base of your casserole, so make sure it’s tender but still a bit firm (al dente). This will prevent it from becoming too mushy when it bakes in the casserole.

Step 4: Make the Casserole Base
In a large mixing bowl, combine the cooked pasta, sour cream, mayonnaise, and milk. Stir well until the pasta is evenly coated in the creamy mixture. This will give your casserole a rich and luscious base.

At this stage, you’re going to want to mix in shredded mozzarella cheese (the more cheese, the better, right?). The mozzarella will add a gooey, melty layer that contrasts perfectly with the savory beef and crispy top layer. Mix everything until it’s perfectly creamy and cheesy!

Step 5: Assemble the Casserole
Now that your components are ready, it’s time to bring everything together! Take a greased 9×13-inch casserole dish and start by spreading half of the pasta mixture on the bottom of the dish. Use a spatula to smooth it out evenly so it covers the entire bottom of the dish. ️

Once the pasta layer is evenly spread out, top it with the cooked ground beef mixture. Spread the beef mixture evenly over the pasta, making sure every bite will have that flavorful cheeseburger taste.

Sprinkle a generous amount of shredded cheddar cheese over the beef layer. This will give the casserole a cheesy, golden top that will melt beautifully when it’s baked.

Then, top with the remaining pasta mixture, spreading it evenly to cover the beef. Don’t forget to sprinkle the final layer with mozzarella cheese to get that gooey, melty goodness on top. You can also add more shredded cheddar for an extra cheesy touch!

Step 6: Bake the Casserole
Cover your casserole with aluminum foil and bake it in the preheated oven for 20 minutes. This will allow the flavors to meld together, and the casserole will start to get nice and hot.

After 20 minutes, remove the foil to let the top brown and become crispy. Bake the casserole for an additional 10-15 minutes (uncovered) until the cheese is fully melted, bubbly, and golden.

Step 7: Final Touches
Once the casserole is out of the oven, let it sit for about 5 minutes. This will make it easier to slice and serve, as the cheese will set slightly.

Sprinkle some fresh parsley on top for a burst of color and a touch of freshness. If you love cheese, you can even add a little more shredded cheddar on top just before serving.

Serving and Enjoying ️
Your Cheeseburger Casserole is now ready to be served! Slice into it and enjoy the gooey, cheesy, beefy goodness. This dish pairs perfectly with a simple side salad, crispy fries, or even garlic bread for a truly indulgent meal.

This casserole is perfect for weeknight dinners, family gatherings, and even potlucks. It’s easy to make, comforting, and packed with all the flavors of a cheeseburger without the need for a bun.

Tips and Variations:
Make it Spicy ️
If you like a bit of heat, add a pinch of cayenne pepper or drizzle some hot sauce over the ground beef mixture. It’s the perfect way to spice things up and take this casserole to the next level!

Vegetarian Version
For a vegetarian twist, swap the ground beef with lentils or chopped mushrooms. These alternatives will still give you the hearty texture and savory flavor, making it perfect for meatless meals.

Add Bacon
If you’re a fan of bacon, add crispy bacon bits to the casserole. You can layer it with the ground beef or sprinkle it on top for that crispy, salty crunch!

Try Different Cheese
While mozzarella and cheddar are the classic choices, feel free to experiment with other cheeses like Monterey Jack, Colby, or Swiss for a different flavor profile. Each cheese will bring something unique to the table!

Make Ahead ‍
You can easily make this casserole ahead of time and store it in the fridge for a day or two. Just assemble it, cover it with foil, and refrigerate. When you’re ready to bake, simply pop it in the oven and cook as directed. Perfect for meal prep!

✨ Conclusion
This Cheeseburger Casserole is an absolute crowd-pleaser. It’s cheesy, hearty, and oh-so-satisfying. Whether you’re making it for a family dinner or a potluck, it’s a dish that will be gone in no time!

Enjoy every bite of this cheesy, comforting casserole. Bon appétit!

Pan-seared salmon fillets glazed in a sticky-sweet hot honey sauce, seared to caramelized perfection and bursting with flavor. This skillet recipe delivers crispy edges, a tender center, and a balance of heat and honey in every bite.

Recipe Details

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 15–18 minutes

• Total Time: 25–30 minutes

• Skill Level: Easy

• Method: Skillet / Stovetop

• Diet: Gluten-Free, Dairy-Free optional

Ingredients

For the Salmon:

• 4 salmon fillets (5–6 oz each, skin-on or skinless)

• 1 tablespoon olive oil or avocado oil

• Salt & freshly ground black pepper, to taste

• ½ teaspoon smoked paprika (optional, for color & depth)

• 1 tablespoon butter (optional, for finishing)

For the Hot Honey Sauce:

• ⅓ cup honey

• 2 tablespoons hot sauce (Frank’s RedHot, Sriracha, or your favorite)

• 1 tablespoon apple cider vinegar or rice vinegar

• 1 teaspoon minced garlic (or ½ tsp garlic powder)

• Pinch of chili flakes (optional, for extra kick)

• Zest of ½ lemon (optional, for brightness)

• 1 tablespoon water (to loosen, if needed)

‍ Instructions

Step 1: Prep the Salmon

• Pat the salmon fillets dry with paper towels.

• Season both sides with salt, pepper, and a sprinkle of smoked paprika if using.

• Set aside while you make the sauce.

Step 2: Make the Hot Honey Glaze

In a small bowl or saucepan, combine:

• Honey, hot sauce, vinegar, garlic, chili flakes, and lemon zest.

• Stir to combine.

• Warm gently over low heat (or microwave for 20 seconds), then set aside.

The sauce should be pourable and slightly thickened—warming it helps coat the salmon better during searing.

Step 3: Sear the Salmon

1. Heat 1 tablespoon oil in a large skillet (preferably cast iron or nonstick) over medium-high heat.

2. Once hot, place salmon fillets skin-side down (or presentation side down if skinless).

3. Sear for 3–4 minutes, undisturbed, until golden and crisp.

4. Flip and reduce heat to medium.

5. Cook another 2–3 minutes, or until nearly cooked through.

Step 4: Add the Hot Honey Sauce

• Pour the hot honey glaze over the salmon fillets in the skillet.

• Swirl the pan to distribute the sauce.

• Spoon the bubbling glaze over the tops of the salmon to coat evenly.

• Let it simmer for 2–3 minutes until thickened and glossy.

• Optional: Add 1 tablespoon butter to the pan and baste the salmon with the melted sauce for extra richness.

The sauce will bubble and slightly caramelize—keep a close eye to avoid burning!

Step 5: Finish & Serve

• Remove the pan from heat and let the salmon rest for 2 minutes in the glaze.

• Garnish with:

  • Fresh parsley, cilantro, or chopped green onions

  • A squeeze of lemon juice

  • Optional: Toasted sesame seeds or a drizzle of extra hot honey

Serving Suggestions

Pair this sweet-spicy salmon with:

• Coconut rice or garlic herb rice

• Roasted vegetables (like broccoli, Brussels sprouts, or carrots)

• Creamy mashed potatoes or sweet potato mash

• Steamed quinoa or couscous salad

• Crunchy slaw or cucumber salad for contrast

Storage & Leftovers

• Fridge: Store in an airtight container for up to 3 days.

• Reheat gently in a skillet with a splash of water or extra glaze to avoid drying out.

• Leftover idea: Use flaked salmon in wraps, grain bowls, tacos, or salads!

Pro Tips

• Balance the heat: Adjust the hot sauce to taste. Start with less and add more as you go.

• Don’t overcook: Salmon is done at 135–140°F (57–60°C) and flakes easily with a fork.

• Use wild salmon if possible—it’s leaner and cooks faster than farmed.

• Deglaze trick: After searing, you can splash a little white wine or broth in the pan to loosen any stuck-on bits before adding the glaze.

Flavor Variations

• Asian-Inspired: Add soy sauce, ginger, and sesame oil to the glaze.

• Maple-Hot: Substitute honey with maple syrup.

• Cajun Twist: Rub salmon with Cajun seasoning before searing, then glaze.

This Slow Cooker Cream Cheese Corn Casserole is the ultimate comfort side dish that everyone will be asking for seconds (and thirds!) of! Creamy, cheesy, and so simple to make – just throw everything in your slow cooker and let it work its magic.

Perfect for busy weeknights, holiday gatherings, or potluck dinners, this creamy corn casserole is always a crowd-pleaser. With just a handful of pantry ingredients and your trusty slow cooker, you’ll have the most delicious side dish ready with minimal effort!

Love easy slow cooker sides? You’ll also enjoy my Slow Cooker Apricot Chicken and Creamy Chicken, Bacon and Rice Casserole – both family favourites that practically cook themselves!

There’s something so comforting about creamy, cheesy corn that’s been slow-cooked to perfection. This recipe has become such a hit in our house that I honestly can’t believe how often I’m making it – it’s that good!

“Can’t believe I’m making this for the third time this week!” – Georgia

Why You’re Going To Love This Recipe
Set and Forget! Just 5 minutes of prep time, then let your slow cooker do all the work while you focus on other things.

Only 7 Ingredients! Made with simple pantry staples – no fancy shopping or complicated prep required.

Crowd-Pleaser. Even the pickiest eaters love this creamy, comforting side dish. It’s the perfect balance of sweet and savoury.

Perfect for Any Occasion. Whether it’s a weeknight dinner, holiday feast, or potluck gathering, this casserole fits right in.

Budget-Friendly. Uses affordable ingredients that you probably already have on hand.

Freezer-Friendly. Make ahead and freeze for up to 3 months – perfect for meal prep or busy weeks!

Jump to:
Why You’re Going To Love This Recipe
Casserole Ingredients
How To Make Cream Cheese Corn Casserole
Recipe Tips
Corn Casserole FAQs
Related Recipes
Casserole Ingredients
This slow cooker cream cheese corn casserole uses simple, everyday ingredients that create the most amazing creamy texture!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Corn Kernels – fresh or frozen both work perfectly. If using frozen, no need to thaw first.

Cream Cheese – provides that rich, creamy base. Make sure to cube it for even melting.

Butter – adds extra richness and helps create that silky texture.

Milk – helps thin the mixture to the perfect consistency.

Sugar – just a touch to balance the flavours and enhance the natural sweetness of the corn.

Salt and Pepper – essential for seasoning and bringing all the flavours together.

How To Make Cream Cheese Corn Casserole
This couldn’t be easier – just layer everything in your slow cooker and let it do the work!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1: Add corn kernels to your slow cooker. Top with cubed cream cheese and sliced butter.

Step 2: Pour milk over the mixture, then sprinkle with sugar, salt, and pepper.

Step 3: Cover and cook on LOW for 3-4 hours, stirring occasionally until everything is melted and well combined.

Step 4: Give it a final stir before serving to ensure it’s perfectly creamy and well distributed.

Recipe Tips
Cube the Cream Cheese: Cut cream cheese into small cubes for faster, more even melting.

Stir Occasionally: Give it a stir every hour or so to help everything melt together smoothly.

Don’t Skip the Sugar: That little bit of sugar really enhances the corn’s natural sweetness.

Use Room Temperature Cream Cheese: If you remember, take the cream cheese out 30 minutes before cooking for easier mixing.

Fresh vs Frozen Corn: Both work beautifully! Frozen corn can go straight from freezer to slow cooker.

Make it Richer: Swap the milk for heavy cream for an even more indulgent version.

Storage: Store leftovers in the fridge for up to 3 days. Reheat gently in the microwave, stirring frequently.

Freezing: Cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

Double the Recipe: This recipe doubles easily if you’re feeding a crowd – just use a larger slow cooker.

Corn Casserole FAQs
Can I use canned corn instead? Yes! Drain the canned corn well before adding to the slow cooker. Fresh or frozen gives the best texture, but canned works in a pinch.

How do I know when it’s done? The casserole is ready when the cream cheese and butter are completely melted and the mixture is creamy and well combined.

Can I add other ingredients? Absolutely! Try adding crispy bacon bits, chopped jalapeños for heat, or a sprinkle of paprika for colour and flavour.

What should I serve this with? This pairs beautifully with roasted turkey, honey-glazed ham, grilled chicken, or any main dish that needs a creamy, comforting side.

Can I make this ahead? Yes! You can assemble everything in the slow cooker insert the night before, cover, and refrigerate. Just add an extra 30 minutes to the cooking time.

Related Recipes
Looking for more easy slow cooker sides and comfort foods? Try these family favourites:

WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.

Slow Cooker Apricot Chicken
Creamy Chicken, Bacon and Rice Casserole
Cheesy Broccoli and Cauliflower Bake
Slow Cooker Chicken Korma Curry
Slow Cooker Cream Cheese Corn Casserole
The ultimate comfort side dish! This creamy, cheesy corn casserole is so easy to make in the slow cooker and always disappears fast at any gathering.

Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 35 minutes
Servings: 8-10
Calories: 185kcal

Ingredients
4 cups fresh or frozen corn kernels
1 (8 oz) package cream cheese, cubed
1/2 cup butter, sliced
1/4 cup milk
2 tablespoons granulated sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Place corn kernels in your slow cooker.
Add cubed cream cheese and sliced butter on top of the corn.
Pour milk over the mixture.
Sprinkle sugar, salt, and black pepper evenly over all ingredients.
Cover and cook on LOW for 3-4 hours, stirring occasionally until cream cheese and butter are completely melted and mixture is well combined.
Stir thoroughly before serving to ensure everything is evenly distributed and creamy.
Notes
RECIPE NOTES & TIPS

Cream Cheese Cubes: Cut cream cheese into small cubes for faster, more even melting.
Stirring: Stir occasionally during cooking to help everything melt together smoothly.
Corn Options: Fresh, frozen, or well-drained canned corn all work. Frozen can go straight from freezer to slow cooker.
Make it Richer: Substitute heavy cream for the milk for an even more indulgent version.
Add-ins: Try crispy bacon bits, chopped jalapeños, or a sprinkle of paprika for extra flavour.
Make Ahead: Assemble in slow cooker insert the night before, refrigerate, then cook (add 30 minutes to cooking time).
Serving: Perfect alongside roasted turkey, ham, grilled chicken, or any main dish.
Storage: Store leftovers in fridge for up to 3 days. Reheat gently in microwave.
Freezing: Cool completely, freeze in portions for up to 3 months. Thaw overnight before reheating.
Nutrition
Calories: 185kcal | Carbohydrates: 18g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Fiber: 2g | Sugar: 8g | Vitamin C: 6mg | Calcium: 65mg | Iron: 1mg

Chicken Bacon Ranch Tater Tot Casserole (Serves 6–8)

Description:

This comforting casserole combines crispy tater tots, creamy ranch-seasoned chicken, smoky bacon, and melted cheddar cheese into a hearty, crowd-pleasing dish that’s perfect for weeknight dinners or potlucks.

Ingredients:

• 2 cups cooked chicken, shredded (rotisserie or leftover chicken works great)

• 1 cup cooked bacon, crumbled (about 8 slices)

• 1 (32 oz) bag frozen tater tots (do not thaw)

• 1 packet ranch seasoning mix (about 1 oz or 2 tablespoons)

• 1 cup sour cream (full-fat preferred for creaminess)

• 1/2 cup milk (whole milk or 2%)

• 1 cup shredded cheddar cheese, divided (sharp cheddar recommended)

• Optional Garnish: chopped green onions or parsley

Preparation Steps:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with nonstick spray or a thin layer of butter.

2. In a large mixing bowl, combine:

   • Shredded chicken

   • Crumbled cooked bacon

   • Ranch seasoning mix

   • Sour cream

   • Milk

   • ½ cup of the shredded cheddar cheese

   Stir until the mixture is evenly combined and creamy.

3. Spread the chicken mixture evenly in the bottom of the prepared baking dish, smoothing the top with a spatula.

4. Arrange the frozen tater tots in a single layer over the top. You can lay them out neatly for even crisping or pour them over in a rustic layer.

5. Sprinkle the remaining ½ cup cheddar cheese evenly over the tater tots.

6. Bake uncovered for 25–30 minutes, or until the tater tots are golden and crispy, and the cheese is melted and bubbly.

7. Optional: For extra crispiness, turn the oven to broil for the last 2–3 minutes. Watch carefully to avoid burning.

8. Let rest for 5–10 minutes before serving. Garnish with chopped green onions or parsley, if desired.

️ Serving Suggestions:

• Pair with a crisp green salad or roasted vegetables.

• Serve with a drizzle of hot sauce or extra ranch dressing.

• Excellent for brunch, dinner, or a game day crowd.

Variations & Tips:

• Add veggies: Mix in ½ cup frozen peas, corn, or sautéed onions before baking.

• Spicy version: Use pepper jack cheese or add a few dashes of hot sauce to the chicken mixture.

• Make it extra cheesy: Increase the cheese to 1½ or 2 cups total.

• Use cream cheese: Substitute half the sour cream with 4 oz of softened cream cheese for a tangier, thicker base.

• Make ahead: Assemble up to 24 hours ahead and refrigerate. Bake uncovered as directed (may need 5 extra minutes if cold).

Storage & Reheating:

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: Freeze baked and cooled casserole in individual portions for up to 2 months. Reheat from frozen at 350°F for 30–35 minutes or until hot throughout.

• Reheating: Reheat in microwave (2–3 minutes) or oven (350°F for 15–20 minutes) until warmed through.

❓ FAQs:

Can I use ranch dressing instead of the seasoning mix?
Not recommended. Ranch dressing is too liquidy and can make the casserole soggy. Use the dry seasoning packet for flavor without excess moisture.

Can I use turkey bacon or vegetarian bacon?
Yes! Turkey bacon works well and cuts down on fat. Veggie bacon is fine if crisped well before adding.

Can I double this recipe?
Yes, simply double all ingredients and bake in two 9×13 pans or a large foil tray. Add 5–10 minutes to the baking time if needed.

Fluffy, flavorful, protein-packed, and portable – perfect for breakfast, brunch, or snacks!

Ingredients (Makes 6–8 muffins)

• 6 large eggs (room temperature for best mixing)

• 1/4 cup milk (dairy or unsweetened plant-based like almond, oat, or soy)

• 1/3 cup sun-dried tomatoes, chopped
  (Use oil-packed for more flavor, drain excess oil before chopping)

• 1/3 cup Kalamata olives, pitted and chopped
  (Can substitute with black olives if preferred)

• 1/2 cup crumbled feta cheese
  (Sheep’s milk feta adds a tangy kick)

• 1/4 cup fresh spinach, finely chopped
  (Lightly packed; can sub kale or arugula)

• Salt, to taste (about 1/4 tsp – feta and olives are salty)

• Fresh ground black pepper, to taste (about 1/8 tsp)

• Olive oil or nonstick spray, for greasing muffin tin

‍ Instructions

1. Prep Your Oven & Tin

• Preheat oven to 375°F (190°C).

• Grease a standard muffin tin lightly with olive oil or spray. This prevents sticking and adds flavor.

2. Mix Egg Base

• In a large bowl, crack in all 6 eggs.

• Add the 1/4 cup milk, salt, and pepper.

• Whisk until fully combined and frothy (this helps create fluffy muffins).

3. Add the Flavor Mix-ins

• Fold in the chopped sun-dried tomatoes, Kalamata olives, feta cheese, and chopped spinach.

• Stir gently until evenly distributed. The batter will look colorful and chunky.

4. Fill the Muffin Tin

• Use a spoon or measuring cup to fill each muffin cavity about ¾ full.

• Distribute the solids evenly across cups so every muffin gets a good mix of veggies and cheese.

5. Bake

• Bake in the center rack for 18–20 minutes, or until:

  • The tops are golden and puffed.

  • A toothpick inserted into the center comes out clean.

6. Cool & Serve

• Let muffins cool in the tin for 5–10 minutes before removing.

• Use a butter knife to gently loosen the sides if needed.

• Serve warm or allow to cool completely and store for later.

Storage & Reheating

• Fridge: Store in an airtight container for up to 4–5 days.

• Freezer: Wrap individually and freeze for up to 2 months.

• Reheat: Microwave for 30–45 seconds or bake at 325°F (160°C) for 5–8 minutes.

Variations & Add-Ons

️ Serving Suggestions

• Breakfast: Pair with toast or avocado slices for a balanced meal.

• Brunch Platter: Serve alongside hummus, pita, and a cucumber-tomato salad.

• Snack: Eat chilled or room temp on-the-go.

• Dinner Side: Works great with grilled meats or a big Mediterranean grain bowl.

Nutrition Info (Per Muffin – approx.)

Based on 8 muffins, with whole milk and regular feta:

• Calories: 110 kcal

• Protein: 7g

• Carbohydrates: 3g

• Fat: 8g

• Fiber: 0.5g

• Sugar: 1g

• Sodium: ~290mg

(Values vary based on specific brands and ingredients used.)

Tips for Success

• Use room temperature eggs for best blending and even baking.

• Don’t overfill – eggs rise while baking.

• If using dry sun-dried tomatoes, rehydrate in warm water for 10 minutes.

• Let cool before storing to avoid excess moisture and soggy muffins.

Golden, savory, and perfectly portioned, these mini quiches make a delightful breakfast, brunch, or appetizer. You can use ready-made pastry shells or a muffin tin—either way, they come out fluffy, cheesy, and irresistible!

Ingredients (Makes about 8 mini quiches)

For the Filling:

• 1 tablespoon olive oil or unsalted butter

• ½ cup (75g) finely chopped mushrooms (white button or cremini)

• 1 cup (30g) fresh spinach, chopped

• 4 large eggs

• ½ cup (120ml) whole milk or half-and-half

• ½ cup (60g) shredded cheese (cheddar, Swiss, mozzarella, or a mix)

• Salt and pepper to taste

• Optional: ¼ teaspoon garlic powder or onion powder

• Optional: 1 tablespoon fresh parsley or chives, chopped

For the Base (2 options):

1. With crust:

   • 8 mini tart shells (store-bought or homemade), OR

   • 1 sheet of pie dough, cut into 8 rounds to fit muffin tin wells

2. Crustless:

   • Just grease muffin tin wells generously with butter or spray

Instructions

Step 1: Preheat & Prepare

• Preheat your oven to 375°F (190°C).

• Grease a 12-cup muffin tin (or use silicone cups or mini tart shells).

Step 2: Sauté Vegetables

• In a skillet over medium heat, heat olive oil or butter.

• Add the chopped mushrooms and sauté for about 4–5 minutes, until they release moisture and start to brown.

• Add chopped spinach and stir for 1–2 minutes until wilted.

• Season lightly with salt and pepper. Set aside to cool slightly.

Step 3: Prepare Egg Mixture

• In a medium bowl, whisk together the eggs, milk, salt, pepper, and garlic/onion powder (if using).

• Stir in the shredded cheese and the sautéed mushroom-spinach mixture.

• Add any fresh herbs if desired.

Step 4: Assemble

• If using pastry dough, line the muffin tins or tart pans with dough.

• Spoon the egg mixture into each muffin cup or shell, filling about ¾ full (don’t overfill).

• Optionally, top with a few extra slices of mushrooms or a sprinkle of cheese.

Step 5: Bake

• Bake in preheated oven for 18–22 minutes, or until the tops are puffed, set, and lightly golden.

• A toothpick inserted in the center should come out clean.

Step 6: Cool & Serve

• Let cool in the pan for 5–10 minutes before removing.

• Serve warm, at room temperature, or chilled.

Variations & Add-ins

• Meaty twist: Add crumbled bacon, sausage, or diced ham.

• More veggies: Add bell peppers, caramelized onions, or grated zucchini (squeeze moisture out first).

• Cheese ideas: Feta, goat cheese, or Gruyère also work beautifully.

Storage Tips

• Refrigerate: Store in an airtight container for up to 4 days.

• Freeze: Let cool completely, then wrap individually and freeze up to 2 months. Reheat at 350°F (175°C) for 10–12 minutes.

• Reheat: Microwave for 20–30 seconds or bake at 325°F (160°C) for a crisper crust.

Homemade Mini Crust Option

If you prefer to make your own tart base, here’s a simple dough:

Simple Quiche Dough:

• 1¼ cups all-purpose flour

• ¼ teaspoon salt

• 8 tablespoons cold butter, cubed

• 3–4 tablespoons ice water

Directions:

1. Combine flour and salt. Cut in butter until coarse crumbs form.

2. Add water one spoon at a time until dough forms.

3. Wrap and chill 30 minutes, then roll out and cut to fit muffin tins.

Serving Suggestions

• Serve with a side salad, fresh fruit, or breakfast potatoes.

• Great for brunch buffets, picnics, or make-ahead meal preps.

❓ FAQ

Can I make them dairy-free?
Yes! Use plant-based milk and dairy-free cheese alternatives.

Can I use frozen spinach?
Yes, thaw and squeeze out as much moisture as possible before using.

Can I make these in advance?
Absolutely—they reheat well and taste great even cold.

These cheesy biscuit tacos are the ultimate crowd-pleaser — crispy on the outside, melty and meaty on the inside! Perfect for quick weeknight dinners, after-school snacks, or even game-day bites.

Ingredients

• 1 lb ground beef

• 1 packet taco seasoning (or 2–3 tbsp homemade)

• ¼ cup water

• 1 cup shredded cheddar cheese (or Mexican blend)

• ½ cup salsa (chunky or smooth, your choice)

• 1 can (8-count) refrigerated biscuit dough (like Pillsbury Grands or similar)

Optional Toppings (for serving):

• Sour cream

• Shredded lettuce

• Diced tomatoes

• Jalapeños

• Avocado or guacamole

• Hot sauce

Instructions

1. Preheat Oven

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

2. Cook the Beef

• In a skillet over medium heat, brown 1 lb ground beef until fully cooked.

• Drain any excess grease.

• Stir in the taco seasoning and ¼ cup water.

• Simmer for 2–3 minutes until thickened. Remove from heat and let cool slightly.

3. Flatten the Biscuits

• Open the can of refrigerated biscuits and separate them.

• Using your hands or a rolling pin, flatten each biscuit into a 5-inch round on a floured surface or parchment.

4. Fill and Fold

• In the center of each dough round, spoon about 2 tbsp of the seasoned beef, then sprinkle with cheese and a little salsa.

• Fold over to form a half-moon shape.

• Press edges with a fork to seal tightly.

5. Bake

• Place sealed pockets on the prepared baking sheet.

• Optional: Brush tops with beaten egg or melted butter for golden color.

• Bake for 12–15 minutes, or until golden brown and puffed.

6. Serve

Serve warm with your favorite taco toppings like sour cream, lettuce, tomatoes, or guac. These are great as a grab-and-go meal or plated up taco-night style.

Tips & Variations

• Cheesy Upgrade: Add a small cube of cream cheese or a spoonful of queso for extra creaminess.

• Spicy Kick: Use pepper jack cheese, hot salsa, or add chopped jalapeños to the filling.

• Make it Veggie: Swap ground beef for black beans, corn, and sautéed peppers.

• Freezer Friendly: Bake, cool, and freeze extras. Reheat in a toaster oven or air fryer.

Storage

• Fridge: Store leftovers in an airtight container up to 3 days.

• Freezer: Freeze individually wrapped in foil or plastic wrap for up to 2 months.

• Reheat: Warm in a 350°F oven for 8–10 minutes or air fry at 350°F for 4–6 minutes for a crispier finish.

❓FAQ

Can I use crescent rolls instead of biscuits?
Yes! Just pinch the seams together to form full rounds before filling and folding.

Can I prepare these ahead of time?
Absolutely — fill and seal them ahead, then refrigerate unbaked for up to 24 hours before baking fresh.

Do they get soggy with salsa inside?
Use thicker salsa or drain excess liquid to prevent sogginess.

If you’re craving hearty, comforting Italian food without spending hours in the kitchen, this Instant Pot Spaghetti and Meatballs recipe is a must-try! It’s a one-pot meal that comes together in under an hour, with minimal cleanup and maximum flavor.

⭐ Why You’ll Love It

• One-pot convenience — no need to boil pasta separately.

• Fast — ready in under 1 hour.

• Customizable — make it with store-bought or homemade meatballs, or substitute ground turkey or plant-based meat.

• Family-friendly — picky eaters love it!

Ingredients

For the Meat Mixture:

• 1 tbsp olive oil

• ½ medium onion, finely chopped

• 1 lb ground beef (can sub ground turkey or plant-based meat)

• 2 tsp garlic powder

• 3 tsp minced garlic (or about 3 cloves)

• 1 tbsp Italian seasoning

• Salt and black pepper, to taste

For the Pasta:

• 1 jar (24 oz) pasta sauce (marinara or your favorite variety)

• 1 can (14.5 oz) diced tomatoes, undrained

• 3 cups water, divided

• 1 lb dry spaghetti pasta, broken in half

Instructions

1. Sauté the Aromatics and Meat

• Set your Instant Pot to ‘Sauté’ mode and heat the olive oil.

• Add the chopped onion and cook for 2–3 minutes until softened.

• Stir in the ground beef, garlic powder, minced garlic, Italian seasoning, and salt & pepper.

• Cook until meat is browned and fully cooked, about 6–8 minutes.

• Drain excess grease if needed, then remove the meat mixture from the pot and set it aside.

2. Layer the Pasta and Sauce

• Turn off ‘Sauté’ mode.

• Pour 1½ cups of water into the pot and deglaze the bottom with a wooden spoon to prevent the burn warning.

• Break the spaghetti in half and scatter it in a crisscross “X” pattern to prevent sticking.

• Pour the pasta sauce and diced tomatoes evenly over the pasta — do not stir.

• Pour in the remaining 1½ cups of water, making sure the pasta is just covered with liquid. Gently press down if needed.

3. Pressure Cook

• Secure the lid and set the valve to Sealing.

• Press Manual or Pressure Cook and set to High Pressure for 5 minutes.

• Once the cooking time is up, allow a Natural Pressure Release (NPR) for 5 minutes, then carefully do a Quick Release to let out any remaining pressure.

4. Finish and Serve

• Open the lid and return the cooked meat mixture to the pot.

• Gently stir everything together until well combined and the pasta is coated in sauce.

• Let it sit for 2–3 minutes to thicken and allow flavors to meld.

️ Serving Suggestions

• Sprinkle with grated Parmesan or shredded mozzarella.

• Garnish with fresh basil or parsley.

• Serve with garlic bread and a simple green salad for a complete meal.

Variations & Tips

• Add Meatballs: Substitute ground beef with frozen or homemade meatballs. Sauté or brown separately and add them during the pressure cook step.

• Extra Veggies: Add finely chopped bell peppers, mushrooms, or zucchini when sautéing the onions.

• Creamy Version: Stir in a splash of heavy cream or a spoonful of cream cheese after pressure cooking for a creamy twist.

• Gluten-Free: Use gluten-free pasta, but reduce the cook time by 1 minute and monitor for sticking.

Storage

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze in portioned containers for up to 2 months. Reheat with a splash of water or extra sauce.

❓FAQ

Can I use whole wheat pasta?
Yes, but it may require an extra minute of cooking and slightly more liquid. Monitor closely.

Why do I layer the ingredients without stirring?
Stirring can cause pasta to stick to the bottom and trigger a “burn” warning on the Instant Pot.

Can I double this recipe?
Yes — just ensure not to overfill past the “Max Fill” line and increase the water slightly.

Enjoy your rich, saucy, satisfying Instant Pot spaghetti and meatballs — all in one pot, with no mess and no fuss!